-
Hainanese Chicken Rice
Ingredients
- 1 lb chicken thighs
- 4 c. water
- 1 tsp salt
- 2 Tbsp. veg. oil
- 1 x walnut-size shallot finely minced
- 1 tsp chopped ginger
- 1/2 tsp chopped garlic
- 1 1/2 c. long-grain rice
- 2 c. chicken broth
- 1/2 tsp sesame oil
- 1 c. minced ginger - (to 3)
- 1/4 c. chicken broth
- 1 tsp salt
- 1/2 tsp sugar
- 1 tsp sesame oil
- 2 Tbsp. veg. oil
- 2 x fresh red jalapeno chilies seeded
- 1/4 c. chicken broth
- 1 Tbsp. chopped garlic
- 2 Tbsp. lime juice
- 1/2 tsp sugar
- 1/2 tsp salt
- 2 Tbsp. veg. oil Sweet thick soy sauce (kecap manis) Oyster-flavored sauce
Directions
- For chicken: Place chicken, water and salt in a 2-qt pan and bring to a boil. Reduce heat; cover and simmer till chicken is no longer pink when cut near the bone, 30 to 40 min. Lift out chicken and let cold; reserve broth for rice and sauces.
- For rice: Place a 2-qt pan over high heat till warm. Add in veg. oil, swirling to coat sides. Add in shallot, ginger and garlic; stir-fry till fragrant, about 30 seconds. Add in rice and cook, stirring, for 2 min. Add in 2 c. broth, then the sesame oil. Bring to a boil; cover, reduce heat, and simmer till rice is tender and liquid is absorbed, about 20 min.
- For ginger sauce: Place all ginger sauce ingredients except veg. oil in a blender and process. Heat oil in a small pan over medium heat. Add in puree and cook till slightly thickened, about 2 min.
- For chili sauce: Place all chili sauce ingredients except veg. oil in a blender and process till smooth. Heat oil in small pan over medium heat. Add in puree and cook till slightly thickened, about 2 min.
- To serve: Place rice in a wide, shallow serving bowl. Place chicken around rice. Serve with sauces.
- This recipe yields 2 to 4 servings.
Share Recipe
Similar Recipes
Leave a review or comment
